Forget the Potatoes: Indulge in the Bounty of Summer with the Best Scalloped Tomatoes

Scalloped potatoes are one of my favorite side dishes to serve, particularly when the weather is cold. The tender potatoes, the rich creamy cheese sauce, and the bubbling golden brown deliciousness on top is everything you need in a side dish.

Of course, with the summer rolling in hot and fast, the scalloped potato side dish that I know and love is not exactly what I want to be serving up with heavy grilled meats and such.

Instead of turning to new side dishes, I decided to do something radical and turn my favorite, traditionally potato-based, side dish into something perfect for summer.

May I present these lovely scalloped tomatoes?

Now, this is a bit different than the traditional scalloped potato recipe. It doesn’t have the traditional thick and rich cream sauce that you are used to because this particular vegetable (okay, I know, technically a fruit) contains a lot of liquid, and can’t quite stand up to that richness in the same way that potatoes can.

So instead, this is a lightened up version of the recipe that makes the flavor of the featured ingredient shine and your taste buds sing with joy. The cream sauce just isn’t the right pairing, so instead, we’ll go in a different direction.

Okay, I’m going to real with you all here for a moment:

Generally I don’t love talking about the recipes I try and fail, but I’m going to share this particular experience with you all.

I tried to make this recipe with the cream sauce… and it ended up being a soupy mess that I discovered upon removing it from the oven. It was basically tomatoes floating in sauce and their own juice. Definitely not the appealing scalloped look I was initially going for.

Therefore, as a pro tip from me to you, don’t go trying that method. It’s not the end result you want.

Trust me.

So, as a modification, this scalloped tomatoes recipe contains a bunch of freshly grated cheese so you get that melted goodness in every single bite. You still get the cheesy flavor that you know from traditional scalloped potatoes, but in a way that highlights the fresh fruits of summer instead!

Even better, I made sure to load up the baking dish with a bunch of fresh herbs to bring out the juicy fresh flavor of the ripened tomatoes. The oregano, basil, and thyme are all traditional flavor pairing favorites, and they simply explode with deliciousness in this casserole.

It’s a great summertime side dish that pairs delightfully with everything that you love to cook up this season each year. Personally, I love to pair it with grilled chicken thighs, but you can also pair it with steak or fish, or your favorite protein.

Did you make this recipe?

Cooking By the Numbers…

Step 1 – Prep and Measure the Ingredients

Preheat the oven to 375°F. Wash all of the produce well, and dry the herbs using a salad spinner, or paper towels.

Using a sharp knife or a mandoline, slice tomatoes into ¼-inch-thick slices.

If you did not buy the cheese already prepared, shred the mozzarella and grate the parmesan.

Remove the stems from the herbs. Chop the basil, thyme, and oregano leaves in the required amounts.

To toast the breadcrumbs, place them on a rimmed baking sheet. Drizzle with ½ teaspoon olive oil and use your hands to toss to coat. Spread in an even layer and bake for 10-15 minutes at 350°F until golden brown and toasted. Keep a close eye on them, so they don’t burn. Remove from the oven, transfer to a bowl, and set aside.

Measure the remaining ingredients as listed. Set out all of the ingredients in the order they are listed to make it easier to pull together the recipe.

Step 2 – Arrange Tomatoes and Cheese

Grease an 8-by-8-inch baking dish with butter. Add the sliced tomatoes in rows.

After you add each slice, sprinkle with about a tablespoon of shredded mozzarella.

Step 3 – Make Herb Topping

Place the olive oil, garlic, sugar, basil, thyme, and oregano in a small bowl. Whisk together to combine well.

Drizzle the herb topping over the top of the dish.

Sprinkle evenly with the salt and freshly ground black pepper.

Step 4 – Make Breadcrumb Topping

In another small bowl, stir together the parmesan cheese and toasted breadcrumbs.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

14 thoughts on “Forget the Potatoes: Indulge in the Bounty of Summer with the Best Scalloped Tomatoes”

You know, I’m so glad that you posted about tomatoes today. I came home from work this evening to stare longingly at the large fruit bowl of lonely heirloom and roma tomatoes from my garden… which I can’t eat right now (the acid is the worst). They are begging to be roasted over a spinach and feta pizza, tossed with spaghetti squash or scalloped as in this mouthwatering display. Surprisingly, it was comforting (instead of taunting) to read about them. Hehe… thank you 🙂

oh yes! If I might add, tomatoes were the perfect, warm and comforting (albeit dangerous) food to divulge the story of your Crohn’s. I truly hope that your situation does not exacerbate. However, if it becomes harder to eat everything you want to, I have a feeling that you will enjoy the creativity of trying to modify dangerous foods to become benign and remain exciting.

thank you for sharing this with us! this dish looks lovely, and with the coming Fall (i’ve woken up three days in a row slightly cold) season, it’s the perfect thing to just whip up and pop in the oven for a warm dinner.

That tomato dish looks fabulous! Oddly enough, in Northern FL here, their tomato season is quite early, so we missed the loads of juicy (local) tomatoes by about a month. I’ll have to get some from Publix to try this.

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